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Allotment cake

Ingredients

  1. Step 1 200g light brown soft sugar
  2. Step 2 2 eggs , beaten
  3. Step 3 200ml sunflower oil
  4. Step 4 200g spelt flour
  5. Step 5 ¾ tsp bicarbonate of soda
  6. Step 6 ¾ tsp baking powder
  7. Step 7 ¾ tsp cinnamon
  8. Step 8 ½ tsp ground ginger
  9. Step 9 200g carrots , grated
  10. Step 10 ¼ tsp vanilla extract
  11. Step 11 100g golden caster sugar
  12. Step 12 2 eggs , beaten
  13. Step 13 125ml sunflower oil
  14. Step 14 225g spelt flour
  15. Step 15 ¾ tsp bicarbonate of soda
  16. Step 16 ¾ tsp baking powder
  17. Step 17 ¾ tsp mixed spice
  18. Step 18 250g courgettes , grated
  19. Step 19 50g butter , softened
  20. Step 20 250g cream cheese
  21. Step 21 600g icing sugar
Allotment cake
Calories: 625 Carbohydrate: 76 g Protein: 6 g Fat: 32 g
Cook time: 65 minutes Prep time: 40 minutes Total time: 105 minutes Servings: 16

TAGS

Afternoon tea Dessert Treat British Autumn Carrot Cake Courgette cake Glut Good Food Indulgent Vegetable cake

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4. Line 4 x 20cm cake tins with baking parchment (or use 2 and make the carrot sponges first, then the courgette layers).
  2. Step 2 Start by making the carrot layers. Put the sugar, eggs and oil in a large mixing bowl. Using an electric whisk, beat until incorporated. Sieve the flour and all the dry ingredients into the same bowl, then gently fold in before adding the carrot, a pinch of salt and vanilla extract. Stir to combine.
  3. Step 3 Divide the carrot cake mixture between 2 of the prepared cake tins and bake for 20-25 mins or until golden brown and firm to the touch. Leave the cakes to cool in the tins for a few mins, then turn out onto wire racks when cool enough to handle.
  4. Step 4 Meanwhile, make the courgette layers. Put the sugar, eggs and oil in a large bowl and use a hand whisk to combine. Sieve in the dry ingredients and fold in, then add the courgettes and mix together.
  5. Step 5 Pour the courgette cake mixture into the remaining 2 cake tins and bake for 20-25 mins or until golden brown. Leave to cool in the tins, then turn out onto wire racks to cool fully.
  6. Step 6 To make the frosting, tip the butter into a large bowl and beat with an electric hand whisk until smooth. Add the cream cheese and beat again. Sieve in the icing sugar and beat until combined.
  7. Step 7 Layer up the cakes alternately, spreading a little frosting between each layer as you go. Cover the whole cake with the rest of the frosting and serve. Will keep for 2 days in an airtight container.